orange sponge cake

Published November 13, 2013 by lisaolisa

 I’m really glad that this cake made the recipe provider’s father happy. I did not like it — too eggy for me plain, so I wouldn’t eat it without the icing. The Mister liked it okay, but wouldn’t eat it with the pure sugar drizzle, lest he break out into a cold sweat and swoon.

The predominant taste for me was egg, not orange. In preparing the cake, I used just about every large bowl we have, so there was a lot of cleanup. I chose the hand-held electric beater but, halfway through the yolks, regretted not getting out the standing mixer. Even though that would have been one more big bowl to clean.

I used a silicone Bundt cake mold. Big mistake. It’s going to be a new hobby, this scrubbing the nooks and crannies for the next year to get the cake out of its fancy pants terrain. The only thing this travesty of bakery is good for is an elaborate Victorian aspic with horrifying combinations of ingredients that is fun to daydream about frightening less welcome guests with. The instructions said to leave the pan untreated, but damned if I’m ever not greasing and flouring a metal mold for all future Bundts. I also took “soft peaks” a little too on the soft side. The cake height and texture turned out fine, but a little more risk-taking was needed for the mixing. I can’t remember the last time I beat to soft peaks. I’m soft-peak shy.

12 Servings | Prep: 40 min. Bake: 45 min. + cooling

Ingredients

• 6 eggs, separated

• 1-1/3 cups cake flour

• 1-1/2 cups sugar, divided

• 1/4 teaspoon salt

• 1/2 cup orange juice

• 3 teaspoons grated orange peel

• 3/4 teaspoon cream of tartar

GLAZE:

• 1/3 cup butter, cubed

• 2 cups confectioners’ sugar

• 3-5 teaspoons water

• 1-1/2 teaspoons vanilla extract

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.
  2. In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.
  3. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
  5. Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  6. Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.

Nutrition: 1 slice equals 317 calories, 8 g fat (4 g saturated fat), 119 mg cholesterol, 121 mg sodium, 58 g carbohydrate, trace fiber, 4 g protein.

Source: http://www.tasteofhome.com/recipes/orange-sponge-cake/

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